This New England-style, slightly sweet cornbread gets its jazzy personality and flecks of color from smoky, fruity Urfa chile flakes. For an absolute treat, top it with a schmear of homemade lime butter. Serve the cornbread alongside your favorite autumnal soup or a roast chicken.
Preheat the oven to 400°F. Grease a 9”x9” square cake pan with cooking spray or butter; set aside.
Make the cornbread Put the flour, cornmeal, sugar, baking powder, salt, and chile flakes into a large mixing bowl and whisk to combine.
Add the buttermilk and egg to the bowl and stir a couple of times, then add the melted butter. Whisk until the batter is smooth and fully combined. Pour the batter into the prepared pan and level it with a spatula.
Bake until the cornbread springs back when gently poked at the center top, about 20 minutes. To double-check that the bread is fully cooked, insert a tooth pick into the center top — it should come out clean. Cool the cornbread in the pan for at least 15 minutes before cutting and serving.
Make the lime butter To make the butter, put the ingredients into a bowl and whisk them together until light and fluffy. You can do this by hand or using a mixer on medium-high speed.
Recipe Note
Leftovers? Crumble them roughly onto a dinner plate, spread them over the plate, and leave the plate on the counter for a day to dry. Use these crumbs to top baked fish or in place of bread or cracker crumbs in potato or fish cakes.
This New England-style, slightly sweet cornbread gets its jazzy personality and flecks of color from smoky, fruity Urfa chile flakes. For an absolute treat, top it with a schmear of homemade lime butter. Serve the cornbread alongside your favorite autumnal soup or a roast chicken.
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